チキンティッカマサラ

チキンティッカマサラ
チキンティッカマサラ
フルコース	メインコース
発祥地	インド亜大陸 イギリス
提供時温度	ホット
主な材料	鶏肉、ヨーグルト、クリーム、トマト、玉ねぎ、ニンニク、ショウガ、唐辛子
派生料理	ラム、魚またはパニールティッカマサラ

’’’チキンティッカマサラは、マリネしてローストした鶏肉の小片（チキンティッカ）をスパイスの効いたソース（マサラ）で和えた料理である。ソースは通常クリーミーでオレンジ色をしている。この料理の起源については議論があり、多くの人がイギリスの南アジア人料理人によって作られたと信じている。世界中のレストランで提供されており、バターチキンに似ている。

Composition

Chicken tikka masala served with rice

Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yoghurt that are roasted in an oven, served in a creamy sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance.

Origins

The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain.

Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in Britain in the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.

Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef." They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh's Indian Cookery published in 1961."

Another claim is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices. Peter Grove challenged any claim that Aslam was the creator of the dish on grounds that the dish was known to exist several years before his restaurant opened.

Chef Anita Jaisinghani wrote in the Houston Chronicle that "the most likely story is that the modern version was created during the early '70s by an enterprising Indian chef near London" who used Campbell's tomato soup. However, restaurant owner Iqbal Wahhab claims that he and Peter Grove fabricated the story of a chef using tomato soup to create chicken tikka masala in order "to entertain journalists".

Rahul Verma, a food critic who writes for The Hindu, claimed that the dish has its origins in the Punjab region.

Popularity

Chicken tikka masala is served in restaurants around the world.

According to a 2012 survey of 2,000 people in Britain, it was the country's second-most popular foreign dish to cook, after Chinese stir fry.

In 2001, the British Foreign Secretary Robin Cook mentioned the dish in a speech acclaiming the benefits of Britain's multiculturalism, declaring:

Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

関連項目

• Butter chicken/ja, インド発祥のマイルドなカレー料理

• バルティ, 南アジア料理
• Chicken curry/ja, スパイスの効いたチキン料理
• General Tso's chicken/ja
• List of chicken dishes/ja
• Mughlai cuisine/ja